Name: Sticky Toffee Pudding Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: British
Ingredients: 1 cup (150 g) chopped pitted dates (soft and moist); 1 cup (240 ml) boiling water; 1 tsp baking soda; 1/2 cup (115 g) unsalted butter, softened; 3/4 cup (150 g) granulated sugar; 2 large eggs, room temperature; 1 1/4 cups (160 g) all-purpose flour; 1 tsp baking powder; 1/4 tsp salt; 1 tsp vanilla extract; 1/2 cup (115 g) unsalted butter; 1 cup (200 g) dark brown sugar; 1 cup (240 ml) heavy cream; 1 tsp vanilla extract; Pinch of salt

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Introduction

Sticky Toffee Pudding is a classic British dessert that combines moist, date-filled cake with a rich, buttery toffee sauce. This comforting treat is perfect for cozy nights and special occasions, guaranteed to delight anyone with a sweet tooth.

A thick slice of sticky, dark brown cake with a moist and slightly crumbly texture sits on a white plate with a white marbled texture underneath. The cake is covered in a rich, shiny caramel sauce that drips down the sides and pools around the base. On top, there is a single scoop of smooth, white ice cream with more caramel sauce lightly drizzled over it. The background is softly blurred, showing warm indoor lighting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (150 g) chopped pitted dates (soft and moist)
1 cup (240 ml) boiling water
1 tsp baking soda
1/2 cup (115 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
2 large eggs, room temperature
1 1/4 cups (160 g) all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
1/2 cup (115 g) unsalted butter (for sauce)
1 cup (200 g) dark brown sugar
1 cup (240 ml) heavy cream
1 tsp vanilla extract (for sauce)
Pinch of salt (for sauce)

Instructions

Step 1: Place the chopped dates in a bowl and pour boiling water over them. Add baking soda and stir. Let them soak for 10 minutes to soften.
Step 2: Preheat your oven to 350°F (175°C). Grease your baking dish with butter or line it with parchment paper.
Step 3: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold this dry mixture into the wet mixture until just combined.
Step 5: Mash the soaked dates lightly with a fork, then stir them into the batter. Pour the batter into your prepared baking dish, smoothing the top.
Step 6: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: While the pudding bakes, melt the butter in a saucepan over medium heat. Add dark brown sugar and stir until dissolved. Slowly whisk in the heavy cream, vanilla extract, and a pinch of salt. Let the sauce simmer for 5 minutes, stirring occasionally until thickened.
Step 8: Once the pudding is baked, let it cool for 5 minutes. Pour the warm toffee sauce generously over the top and serve with your favorite ice cream or whipped cream.

Tips & Variations

Use Medjool dates for a sweeter, juicier pudding or soak regular dates longer if they’re dry.
For extra richness, add a splash of dark rum or whiskey to the toffee sauce.
Serve with custard instead of ice cream for a traditional British touch.
To make ahead, bake the pudding and store it separately from the sauce; reheat both before serving.

Storage

Store leftover pudding covered in the refrigerator for up to 3 days. Keep the toffee sauce in a separate container. To reheat, warm the pudding in the microwave or oven and heat the sauce on the stove until hot. Serve immediately for best texture and flavor.

How to Serve

A rich, square piece of dark brown sticky cake sits in the center of a white plate, covered in thick, shiny caramel sauce that drips down its sides and pools around its base. On top of the cake is a large scoop of creamy off-white ice cream, with thin caramel sauce lightly drizzled over it. There are small flakes of sea salt and tiny gold sparkles scattered over the caramel sauce on and around the cake, adding texture and shine. The background is softly blurred with warm lights, and the surface under the plate shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make sticky toffee pudding gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Ensure your baking powder is gluten-free as well.

Is it possible to freeze sticky toffee pudding?

Absolutely. Freeze the baked pudding without sauce in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating and serving with freshly made or reheated toffee sauce.